Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Soy & Butter-Glazed Chicken
with Sesame Vegetables & White Rice
30 MIN
+$2.99/serving
4 Servings
From the Test Kitchen
A simple combination of soy glaze, tangy vinegar, and butter creates a sumptuous, flavorful glaze for pan-seared chicken, which we’re first coating in flour to create a delightfully crispy exterior. Verdant bok choy and tender mushrooms—sautéed with red pepper flakes and savory sesame oil—lend just a touch of heat to the finished dish.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories490 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
18 oz Tail-On Shrimp (Peeled & Deveined)
-
1 cup Long Grain White Rice
-
1 oz Salted Butter
-
1 Tbsp Sesame Oil
-
1 tsp Black & White Sesame Seeds
-
½ lb Mushrooms
-
¼ tsp Crushed Red Pepper Flakes
-
¼ cup Rice Flour
-
⅓ cup Soy Glaze
-
15 oz Baby Bok Choy
-
2 Tbsps Rice Vinegar
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Wash and dry the fresh produce. Roughly chop the mushrooms. Cut off and discard the root ends of the bok choy; thinly slice. In a bowl, combine the soy glaze and vinegar.
2
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Coat, cook & glaze the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper (you'll omit the flour for shrimp). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
5
Finish the rice & serve your dish
Add the cooked vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed shrimp (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the glaze
Wash and dry the fresh produce. Roughly chop the mushrooms. Cut off and discard the root ends of the bok choy; thinly slice. In a bowl, combine the soy glaze and vinegar.
2
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Coat, cook & glaze the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper (you'll omit the flour for shrimp). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
5
Finish the rice & serve your dish
Add the cooked vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed shrimp (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs